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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard

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Saturday, August 25, 2012

Portobello Quinoa Salad

Here's another hearty, vegetarian main dish salad. With protein-rich quinoa and meaty portobello mushrooms, you won't miss the meat.

There are a couple of methods for cooking quinoa. You can boil it in a pot full of water like pasta, then drain when cooked, or you can cook it more like rice in just slightly more water than grains. The water will be absorbed into the quinoa as it cooks. I don't have any preference and usually just use whatever method the recipe calls for.

For this one, use the rice method. Boil 1 cup of water and add 2/3 cup of quinoa plus a sprinkle of salt and hot chili flakes. Simmer, covered for about 12 minutes then remove from heat, let stand covered for 5 more minutes and then fluff with a fork.

For the salad you'll also need portobello mushrooms, pepper, cucumber and salad greens - spinach, romaine or a mixed blend.